Chocolate Pancakes with Peppermint Whipped Cream
Ingredients
- 1 cup pancake mix
- 2 tablespoons cocoa powder
- 1 teaspoon sugar
- whipped peppermint cream, see recipe below
for the whipped peppermint cream
- 1 1/2 cup heavy whipping cream, chilled
- 1 tablespoon sugar
- 1/4 teaspoon peppermint flavoring
- 1/2 teaspoon vanilla extract
Instructions
- Preheat a skillet over medium-low heat.
- Mix the pancake mix per the package directions, adding the cocoa powder and sugar.
- Working in batches, ladle the mixture into the skillet forming pancakes about 3″ in diameter. Cook until bubbles form, about 1 minute. Flip the pancakes and continue cooking until fully cooked, about another 1 minute.
for the whipped peppermint cream
- Place all ingredients into a large bowl.
- Using an electric mixer, whip on high until stiff peaks form, about 4-5 minutes.
- Serve immediately, or spoon out and place into a container. Store in fridge until ready to serve (up to one hour).
Notes
The ingredients listed for this recipe are based on 1 cup of packaged pancake mix. If your favorite pancake mix used more or less, adjust the ratio accordingly.
This whipped cream can be made up to 1 hour before serving.
This whipped cream can be made up to 1 hour before serving.
